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@sara____679: background🥰❤️ lov yar dhac ku siiii copy neh i taaapo🥰🤝🏻💕💕 #foryoupage❤️❤️ #following #viwesproblem😭 #viral #viwesproblem😭

S͜͡ᗩr𝔞👸🏽💕🧋🫦
S͜͡ᗩr𝔞👸🏽💕🧋🫦
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Region: SO
Monday 04 May 2026 12:38:10 GMT
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bigpromise10
🧕🏿𝐓𝐎𝐌𝐘〠꧂ :
markaan edit ka soo sameyo aa inuu balance ah 🤝🔥😁
2026-05-04 12:41:14
6
nacas89
°мααн!ر😭🤎 :
ma qarxaayo 😂😭
2026-05-04 12:39:43
1
luvvv.azzzmi
C͞ᴀᴢмɪ͢• 🎱 :
In Kaston son arg naxristis hadana waligy ma jojin dono xisahaga Daddy alw u naxriso😩☝🏾🩷
2026-05-22 14:01:22
3
s1_indhihiisa
D͞ɪᴢᴇᴋᴏ 🎳 :
Gbr walba Jclked kuwad wa AbHet😭🐐♾️
2026-05-04 18:30:11
4
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ԵՄ շուկա ապարանքների արտահանման խնդիրը քաղաքական մակարդակում լուծված է
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A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, nourishing Italian chicken vegetable soup packed with fiber, anti-inflammatory spices, and the goodness of kale and colorful vegetables, all made in one pot and suitable for a gluten-free, dairy-free, egg-free diet. Ingredients: - 1 lb (450 g) skinless chicken thighs, cut into chunks - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 zucchinis, sliced - 2 cups chopped kale - 2 cups chopped tomatoes (fresh or canned, no added sugar) - 1 teaspoon turmeric - 8 oz (227 g) gluten-free pasta (e.g., rice or corn-based) - 2 tablespoons olive oil - 4 cups chicken or vegetable broth (low sodium) - Salt and pepper to taste - Optional: fresh basil for garnish Instructions: 1. In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until browned, about 5-7 minutes. 2. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in sliced carrots, zucchinis, and chopped tomatoes. Cook for another 5 minutes. 4. Pour in broth and bring to a boil. Reduce heat to simmer. 5. Add turmeric, salt, and pepper. Cover and cook for 15 minutes to let flavors meld. 6. Meanwhile, cook gluten-free pasta separately according to package instructions, drain, and set aside. 7. Add chopped kale to the soup and cook for 5 minutes until wilted. 8. Add cooked pasta to the soup and stir well. 9. Serve hot, garnished with fresh basil if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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